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The Best Is Yet to Come
CSSI Staff Post – December 14th, 2020
When my Grandmother, Betty Axleroad, reflected on why in the 1940s she entered foodservice and proceeded to build a successful catering business, her answer was simple: “It will always be a safe and reliable business because people will always need to eat.” How right she was. How surprised she would have been, as all of us were, that a pandemic was going to come along and upend our beloved industry. But she was an optimist, and I’d like to share with you why I am as well.
All of us have been tested this year in so many ways. And wow, we have risen to the challenge. Foodservice has always favored the bold, the spirited entrepreneurs, the people who find a way to get stuff done. That’s what we all did, collectively, this year. I’m so proud of the many teams that I’m lucky enough to work with — both at our company and with all of our industry partners, be they manufacturers, operators, or other industry participants. I am inspired every day by the creativity, the adaptability, the nimbleness, and the sheer force of will to succeed that I witnessed over and over again. As a community, we drew together and kept pressing forward. Happily, we now can see the light at the end of the tunnel. Vaccines and effective therapeutics are days away. My hope, and expectation, is that springtime will bring a rebirth of our industry, changed but strengthened from the fire that we have walked through.
In a matter of months, patrons will feel safe returning to their old haunts, the favorite neighborhood restaurant or watering hole, their familiar national chain for that comfortable, casual family dinner. And so on. When we experience this surge in pent-up demand for restaurant experiences, we will see the wheels of our industry suddenly freed from the mire that has been holding us back. I plan to dine out every night of the week as my way of celebrating.
As we look forward to our brighter future together in 2021 and beyond, I want to take a moment to express my gratitude to all of you. Without your partnership, loyalty, collaborative spirit, and willingness to help each other get through this together, we wouldn’t be where we are today: poised to embrace a new day in foodservice with rejuvenated energy and spirit to grow and win together. Until then, please have a safe and wonderful holiday season, and remember: Our best is yet to come.
Kevin C. Gross
SVP
March 1st, 2023 We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.
October 19, 2022 Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes. We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience.
October 19, 2022 Canada is well known for many things. Hockey, snow, maple syrup, and a few other stereotypical but somewhat accurate concepts may immediately come to mind. What you may not know, though, is how invested we are in the snacks that we consume. Compared to the U.S., sure, we are no match for the quantity and variety offered in the land of the free, home of the snacks. However, what we know in our hearts is that Canada has a long-standing, tried-and-true, flawed, yet beloved top-notch snack game. I’m talking about comfort foods that have become so integrated and so established that they are classified as cult-favourites—and no, I did not spell favourites incorrectly. You are about to see a lot more of the letter “U” in this article. Sorry! The great Canadian snack game is easy enough to understand. You think of a flavour and either slap it on a potato or pair it with chocolate. Snacking has always been a huge part of Canadian food culture, but it is only going up from here. To put it lightly, the past few years have been tough on everyone around the world, and Canadians have chosen to increase their spending on snacks by 67% as an indulgence or, personally, as a coping mechanism. In no way, shape, or form am I claiming to be a culinary expert somehow employed in the field of Finance, but I have eaten a lot in my life and right now, I’m the best and/or only Canadian guide you’ve got. Let’s get into the details:
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